Lemon-Dill Pilaf With Kale and Chilies
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 1 red chili, chopped
- 1/2 medium bunch kale, thick stems removed and leaves chopped (about 3 cups)
- kosher salt and black pepper
- 1 cup white rice
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped dill
Directions
- Heat the butter in a large saucepan over medium heat. Add the onion, chili, and kale, season with ¾ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until tender, 8 to 10 minutes.
- Add the rice and 1¾ cups water to the saucepan. Reduce heat and simmer, covered, until the rice is tender, 20 to 25 minutes. Fold in the lemon juice and dill.
Nutritional Information
- Per Serving
- Calories 278
- Fat 7g
- Sat Fat 4g
- Cholesterol 15mg
- Sodium 386mg
- Protein 6g
- Carbohydrate 49g
- Sugar 2g
- Fiber 2g
- Iron 3mg
- Calcium 93mg
What does this mean? See
Nutrition 101
.
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Quick Tip
To lower the heat of this dish, remove the seeds from the chili before chopping.
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